Place sweet potatoes in a large saucepan and cover with water, bring to a boil. Reduce heat. Cover and cook for 9-10 minutes or until tender; drain and place in a bowl. Add 2 tablespoons of lemon juice and toss. Add celery and oranges.
In a small bowl combine the mayonnaise, orange juice, honey, salt, ginger, nutmeg and remaining lemon juice. Pour over potato mixture and toss to coat. Cover and refrigerate for at least 2 hours. Just before serving, stir in pecans.
Nutritional Facts: One serving (3/4 cup) equals 200 calories, 4 g fat, 3 mg cholesterol, 415 mg sodium, 41 g carbohydrate, 4 g fiber, 3 g protein, Diabetic exchanges: 2 starch, 1/2 fruit, 1/2 fat.